Friday, June 19, 2009

Surprisingly fast. Fresh tomatoes and zucchini in the blender, some salt and pepper, a bit of fresh basil and sage. Simmer. Add sliced baby zucchini. Cook some pasta. Throw it on top. Add fresh herbs on top for fun. Start to eating- half an hour. You can do it!

Cream the butter and sugar until its smooth. No grit. Fluffy. Add the eggs one at a time. Scrape the bowl down occassionally. Add the vanilla. Add the citrus juice. Mix the flour and baking powder in a bowl. S...l...o...w...l...y add to the wet mixture.

Divide the dough into a few slabs, wrap in plastic wrap and put in the fridge for about an hour. When you're ready to bake preheat the oven to 325 degrees.

Get out the cookie cutters!! You need a rolling pin too... and maybe a pastry scraper to clear the counter in between batches. And a diet coke. You'll probably want one.

Flour the counter, flour your roller. Roll the dough out to about 1/4 inch thick. Eyeball it. Dip your cutters in flour and away you go! Add coloured sugar before or use icing afterwards.

Cookies only need to bake for about 10-12 minutes depending on how your oven works. Cool down on a rack. DO NOT EAT THEM OUT OF THE OVEN! If you do you will understand how hot sugar really gets. I hear emergency rooms thrive on people like that.

A single recipe will make about 40 cookies, a double 80 and so on. Go get your lobster on!